Paella Royal

• Paella Valencia (B7) – 450 g
• Langoustine – 1 to 2 pieces
• Mussels in the shell – 5 pieces
• Chicken thigh – 1 piece
• Lemon – ¼ piece
• Olive oil – 1 tbsp
• Pepper and salt

1. Oil and season the chicken and place it in the oven for 15 to 20 minutes at 180°C. Check for doneness. Cook the langoustine in court bouillon and set aside.
2. Pour the amount of paella into a large pan with oil and heat over medium heat. Add the mussels, chicken thigh, and langoustine(s). Stir regularly until the pieces of pollock are cooked through. When the pollock is done, the paella is ready as well.
3. Arrange the paella nicely and finish with the garnish and a lemon wedge.

Tip:
For large volumes, it is best to bake the paella in the oven (see instructions on the packaging). If you do this in a large paella pan, we recommend using chicken/fish broth to moisten the pan if the paella starts to stick (when the heat is too high).